| Bark and grape microbiome of Vitis vinifera: influence of geographic patterns and agronomic management on bacterial diversity N Vitulo, WJF Lemos Jr, M Calgaro, M Confalone, GE Felis, G Zapparoli, ... Frontiers in microbiology 9, 3203, 2019 | 84 | 2019 |
| A sulphite-inducible form of the sulphite efflux gene SSU1 in a Saccharomyces cerevisiae wine yeast T Nardi, V Corich, A Giacomini, B Blondin Microbiology 156 (6), 1686-1696, 2010 | 84 | 2010 |
| Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems A Lante, T Nardi, F Zocca, A Giacomini, V Corich Journal of agricultural and food chemistry 59 (10), 5318-5324, 2011 | 72 | 2011 |
| Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre-and Postharvest Applications on Vegetables and Fruits VM Sellitto, S Zara, F Fracchetti, V Capozzi, T Nardi Fermentation 7 (2), 60, 2021 | 57 | 2021 |
| Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis I Tchobanov, L Gal, M Guilloux‐Benatier, F Remize, T Nardi, J Guzzo, ... FEMS microbiology letters 284 (2), 213-217, 2008 | 57 | 2008 |
| Adaptation of yeasts Saccharomyces cerevisiae and Brettanomyces bruxellensis to winemaking conditions: a comparative study of stress genes expression T Nardi, F Remize, H Alexandre Applied microbiology and biotechnology 88, 925-937, 2010 | 47 | 2010 |
| Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa PA Maragkoudakis, T Nardi, B Bovo, M D'Andrea, KS Howell, A Giacomini, ... International Journal of Food Microbiology 162 (2), 143-151, 2013 | 46 | 2013 |
| Oxidative stress response and nitrogen utilization are strongly variable in Saccharomyces cerevisiae wine strains with different fermentation performances L Treu, S Campanaro, C Nadai, C Toniolo, T Nardi, A Giacomini, G Valle, ... Applied microbiology and biotechnology 98, 4119-4135, 2014 | 44 | 2014 |
| Microbial Resources as a Tool for Enhancing Sustainability in Winemaking T Nardi Microorganisms 8 (4), 507, 2020 | 35 | 2020 |
| Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine T Nardi, L Panero, M Petrozziello, M Guaita, C Tsolakis, C Cassino, ... European Food Research and Technology 245 (2), 293-307, 2019 | 33 | 2019 |
| Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation B Bovo, T Nardi, F Fontana, M Carlot, A Giacomini, V Corich International Journal of Food Microbiology 152 (3), 100-106, 2012 | 33 | 2012 |
| A rapid method for dfferentiating Saccharomyces sensu stricto strains from other yeast species in an enological environment T Nardi, M Carlot, E De Bortoli, V Corich, A Giacomini FEMS microbiology letters 264 (2), 168-173, 2006 | 33 | 2006 |
| Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation I Benucci, M Cerreti, K Liburdi, T Nardi, P Vagnoli, A Ortiz-Julien, M Esti Food Research International 107, 257-266, 2018 | 27 | 2018 |
| Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction G Zara, T Nardi Fermentation 7 (2), 57, 2021 | 21 | 2021 |
| Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging T Nardi, P Vagnoli, A Minacci, S Gautier, N Sieczkowski Wine studies 1, 2022 | 20 | 2022 |
| Pre‐fermentative cold maceration in the presence of non‐Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine I Benucci, F Luziatelli, M Cerreti, K Liburdi, T Nardi, P Vagnoli, M Ruzzi, ... Australian Journal of Grape and Wine Research 24 (2), 267-274, 2018 | 18 | 2018 |
| Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the Vitis v. Corvina Grape and the Sensory Profile of Amarone Wines D Tomasi, A Lonardi, D Boscaro, T Nardi, CM Marangon, M De Rosso, ... Molecules 26 (17), 5198, 2021 | 13 | 2021 |
| Exploitation of Simultaneous Alcoholic and Malolactic Fermentation of Incrocio Manzoni, a Traditional Italian White Wine R Guzzon, S Moser, S Davide, TR Villegas, M Malacarne, R Larcher, ... South African Journal of Enology and Viticulture 37 (2), 124-131, 2016 | 13 | 2016 |
| Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation V Giovenzana, R Beghi, P Vagnoli, F Iacono, R Guidetti, T Nardi American Journal of Enology and Viticulture 67 (3), 308-314, 2016 | 11 | 2016 |
| Valorisation of a milk industry by-product as substrate for microbial growth P Maragkoudakis, T Nardi, B Bovo, V Corich, A Giacomini Journal of Biotechnology, 340, 2010 | 10 | 2010 |
Alessio GiacominiDAFNAE (Dept. of Agronomy, Food, Natural resources, Animals and Environment)Verified email at UNIPD.IT
